Ingredients:

• 2 Pie Crust (ie, Pilsbury)

• 1 Carrot - Shown (Peas / Carrots)

• 1 Celery Chopped

• Optional Can of Corn

• 1 Cup Diced Hashbrowns with Onion, Green & Red Bell Peppers (optional but yummy)

• 1 Can Cream of Chicken (Condensed)

• 2 - 3 Cups Chopped Rotisserie Chicken

• Pie Dish

• Seasoning: Pepper, Salt, Rosemary, Thyme

Directions:

• Preheat oven to 425°F

• Chop up chicken

• If you use potatoes, pre-cook potatoes (I use frozen diced potatoes with onions and bell peppers)

• Fold everything together, and fold in your seasoning.

• If you have potatoes, fold them in after everything else has been combined; otherwise, they may get mushy.

• Put your chicken mixture into your unrolled pie crust.

• Put your top layer of pie crust on top, poking some holes in it. And be sure to pinch your edges for decoration.

• Place tin foil over the top of the dish

• Bake for 20 mins.

• After 20 mins, remove tin foil, and bake for an additional 25 to 30 mins.